Fresh produce, good-quality extra virgin olive oil, and a little flaky sea salt - that’s truly all you need to create something delicious, healthy, and beautiful. This Tomato, Feta, Peach & Charred Corn Salad is a testament to that.
Seasonal produce is sliced and arranged on a serving plate, then simply - yet purposefully - finished with a generous drizzle of extra virgin olive oil. Elegant yet effortless, and full or flavour.
For this recipe, I’ve partnered with GAEA and used their multi-award-winning GAEA FRESH Extra Virgin Olive Oil, made from the 4,000-year-old Olympia variety. It’s rich in polyphenols and known for its bold, pungent flavour - a true gem among Greek extra virgin olive oils. With a dish this simple, the quality of each ingredient is everything. This extra virgin olive oil stands strong as the only dressing needed.
That’s truly all it takes. Delicious. Healthy. Beautiful.
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Ingredients
Gluten-free, Vegetarian, Nut-free 
25 minutes 
4-6 - 2 fresh corn cobs
- 2 large heirloom tomatoes, sliced into 1cm-thick rounds
- 2 ripe peaches, sliced into 1cm-thick slices
- 200g Greek feta, thinly sliced
- 1 mild long green chili, thinly sliced into rounds
- 1-2 tablespoons fresh oregano leaves
- Extra virgin olive oil (I've used GAEA FRESH Extra Virgin Olive Oil), for drizzling
- Flakey sea salt
- Freshly cracked black pepper
Method
- Char the corn cobs on a barbecue or in a hot cast-iron pan. Once cooked and lightly charred, remove from the heat and set aside to cool.
- When cool enough to handle, slice off the kernels and set aside.
- On a large flat serving platter, arrange the tomato, peach, and feta slices, layering them together as you go.
- Scatter over the charred corn kernels, green chilli rounds, and oregano leaves.
- Drizzle generously with extra virgin olive oil.
- Sprinkle with a little flakey sea salt and freshly cracked black pepper.
- Serve and enjoy.
NOTES
- This salad is wonderfully simple, so using the freshest, highest-quality produce is key to achieving the best result.
- Use peaches that are just ripe - they should hold their shape when sliced and provide a sweet contrast to the salty feta.
- Feel free to substitute nectarines for peaches if they’re in better condition.
- You can also substitute the peach with cantaloupe/rockmelon or ripe pineapple - both work beautifully and bring their own unique sweetness.
- The green chilli adds mild heat and brightness, but you can omit it or swap in thinly sliced spring onion for a milder flavour.
- This salad is best assembled just before serving to keep the textures fresh.
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